This coleslaw is so yummy and it looks beautiful too! Make it on Monday night as a side dish, serve it on a sandwich for lunch the next day and then heap it on your tacos on Taco Tuesday night. It is super versatile. And although it is good right after you mix it together, I think it is even better if you let it sit overnight! Thanks to Maleah Mitchell for turning me on to this recipe!
Ingredients
- 1 green cabbage
- 1 large red apple julienned or thinly sliced (you can use Granny Smith too if you prefer)
- 3 tablespoons coarsely chopped mint
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1-2 teaspoons white wine vinegar
- salt to taste
- optional: 1/4 red onion thinly sliced (I left this out)
Finely shred cabbage using a mandoline or a very sharp knife. The finer you shred it, the better it tastes. Combine all the other ingredients in a bowl and mix well. If you use a very large cabbage, you may need to add a little extra of the wet ingredients. Taste and adjust accordingly. I am bringing this dish to my next covered dish!